Chicken Fricassée

Pronounced “fri-ka-say”, this is a terrific recipe to get a cosy stew fix any night of the week without hours of slow cooking. This dish is a traditional French chicken stew made with a creamy white sauce with mushrooms, instead of the more common rich, dark brown sauce like you ordinarily see with stews, such as with Coq au Vin and this baked Chicken Stew.

https://www.youtube.com/watch?v=sqelF9LaAlQ

Ingredients

• 2 chicken breasts

• Half cup plain flour

• 2 eggs

• 1 handful of fresh parsley

• 50g - 2oz Parmesan cheese

• 1 cup white wine (click for wine alternatives)

• 1 cup chicken stock

• 1 garlic clove

• 4 tbsp olive oil

• 4 tbsp butter

• Half lemon

• Salt and pepper

Directions

1. Crack the eggs into a large enough dish to fit the chicken breast. Season eggs with salt and pepper, and give them a light beat.

2. Chop the parsley finely (keep a few sprigs for garnish) and add half to the egg mixture.

3. Grate all the Parmesan cheese finely and add to the egg mixture, mix well. Set aside.

4. Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top, and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.